How to make a perfect meringue

Step one

Crack the eggs, separating the whites from the yolks, and put the whites in a large bowl (copper bowls are good because a chemical reaction helps prevent over-whipping). Make sure the bowl is clean – any water, grease or yolk may stop the egg whites whipping.

Step two

Using an electric hand mixer, beat the whites until they reach the stiff peak stage – you should be able to hold the bowl upside down without the egg white dropping out. Continue whisking and begin to add the sugar, one spoonful at a time, whisking well after each addition. Have patience with this process – if you add the sugar too quickly, it won’t integrate properly and may seep from the bottom of the meringue during cooking.

Step three

Continue to whisk the mixture for another couple of minutes after the final addition of sugar. This will strengthen the meringue and make it beautifully glossy. You should be left with a thick meringue that holds its shape well in the bowl.

Step four

Transfer the mixture onto a lined baking sheet marked with a 23cm circle (use a tiny dot of meringue to secure each corner of the baking paper onto the baking sheet). Using the back of a large spoon, spread out the meringue, filling the circle, and make an indentation in the centre for the cream filling.